Date: Sun, 1 Apr 2007 12:34:47 GMT
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001 - THOS E SAWYER - re:paddle question
010 - "Allen Cohn"
Subject: unleavened bread recipes
Date: Sun, 25 Mar 2007 09:42:53 -0700 (PDT)
I am looking for unlealvened bread recipes to make for our church
Maundy Thursday service. Every year I try a new unleavened bread
recipe and have yet to find one that is satisfactory! Even grinding
the whole wheat flour fresh doesn't seem to help. The recipes work
for me, it's just that the taste is less than I hope for.
Joanne Sawyer
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From: "chet brewer"
Subject: A puzzling starter problem
Date: Sun, 25 Mar 2007 15:11:42 -0400
Since this has happened twice now it is no longer a curiosity and is
now a concern.
In December I had a levain starter die on me that I had used for 6-7
years with no problems (built using Daniel Leaders process) When I
was baking christmas breads I used the starter for a prototype and
pilot run of barm based pannetone. Both runs came out great and I
divided the starter and built a chef from them, neither took well and
the rest of the bread came out flat and unrisen. My take was the
starter died when split or was contaminated as the smell became a bit
different.
I built a new levain in January and have been using it regularly.
Friday I pulled it out of the refrigerator and refreshed it,
yesterday I baked some beautiful pain de levain and replenished it to
make some levain based baguettes today. This morning when I went to
bake it was flat again with an off smell.
I've been baking with this type of starter for over 10 years with no
problem then have the same thing happen within months of each other.
Any suggestions or analysis?
Chet Brewer
chetbr@verizon.net
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From: RisaG
Subject: Paddle Question
Date: Sun, 25 Mar 2007 15:57:28 -0700 (PDT)
I have heard of people removing the paddle right before the baking
cycle. It does work. Of course you have to know how long the kneading
cycles are so you can remove the paddle.
I have had the paddle problem and I usually rub the paddle with a bit
of butter or vegetable oil before putting the ingredients in the
bread pan. You can try that. I wouldn't use PAM or something like
that as it makes a build-up of lecithin on the pan and the paddle
after awhile, which is hard to clean.
Good luck,
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 03/23/07
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From: Haack Carolyn
Subject: communion bread thoughts
Date: Mon, 19 Mar 2007 03:56:06 -0700 (PDT)
Pat,
I made communion bread for formal and informal services many years
ago, and found that for passing-and-sharing, it was very helpful to
offer a braided loaf. Much like monkey bread, half the work is
already done for you. My recipe was very basic, milk-based white
bread ... the ENTIRE instructions in my hand-written cookbook are:
3 c. milk
3 yeasties
3 T sugar
4 1/2 T butter
1 T salt
enough flour
As you have been baking a lot, I'm sure you can estimate the flour
with confidence. As for the braiding, even a simple 3-part plait
will do, but the six-strand braid often used for fancy Challahs is
even better. I guess it may depend on how many lanyards you wove in
summer camps .... the six-part braiding process is beautifully
described & illustrated in Secrets of a Jewish Baker by George
Greenstein. You might consider trying his Challah as another alternative!
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From: Mike Avery
Subject: Re: sourdough and stainless steel
Date: Mon, 19 Mar 2007 08:01:25 -0600
"Gene Haldas" asked:
>I have baked perhaps two dozen No Kneed Bread and they all came out
>great. I sent the recipe to my daughter and she had a messy
>experience with it. The dough was overly wet and there was water in
>the bottom of the bowl after the 18 hour rise. She used a stainless
>steel bowl. Could that have been the problem?
No.
>I have read about making sour dough starters where they warn you not
>to use a metal container.
On my sourdough web site, I describe that as an old husbands tale.
Sourdough is acidic, "sauer" is German for "acid". As a result, you
don't want to let sourdough stay in contact with base metals for
extended periods of time. However, I do almost all of my sourdough
work with stainless steel containers.
I have seen people who encourage you to throw away your starter if
you accidentally stir it with a metal spoon, fork or whisk. That is
completely unnecessary. Acids will dissolve metals, and you don't
want to ingest most metals. However, how much metal an acid will
dissolved depends on the strength and concentration of the acid, the
length of exposure, the temperature, and the strength of the
metal. Sourdough is a relatively weak acid - if it became a strong
acid, the critters that make the sourdough would dissolve. The
temperature is usually moderate and the exposure short. As a result,
you can use any metal you are comfortable eating with to stir your
starter without needing to discard the starter afterwards.
>I would appreciate a possible explanation
Perhaps she used a different flour than you did so the dough worked
differently, or made the dough too liquid? Perhaps someone in the
house spilled some water into the bowl? A big weakness in the NY
Times recipe is that it really doesn't talk much about how the dough,
or batter, should look. It is pretty forgiving, but not totally forgiving.
Mike
Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith
A Randomly Selected Thought For The Day:
CALCULUS: the agony and dx/dt
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From: Deborah605@aol.com
Subject: Re: Baking in Breadman
Date: Mon, 19 Mar 2007 10:13:59 EDT
Jim, at the final knead, you can pull the bread out, take the
paddle out, shape the bread to how you like it and put it back in.
Close the lid and you're ready to go. It's sometimes a necessity for
us to bake in the machine, and this method allows the loaf to come
out without a big hole in the bottom.
If you didn't get an instruction booklet with your machine, please
e-mail and I'll be happy to send you one.
Deborah
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From: Ricka Gerstmann
Subject: Re: Paddle Question
Date: Mon, 19 Mar 2007 07:19:46 -0700
Hi Jim:
I've had the same issue, and although you can try to remember to take
the paddle out, I've found that if you leave the bread in the pan for
about 5 minutes, with the pan sitting on a wire rack, you can shake
the bread out of the pan fairly easily. I don't leave it for more
than 5 minutes because after that you run the risk of a soggy crust.
Ricka
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From: Linda C
Subject: Ken, do you have the recipe?
Date: Mon, 19 Mar 2007 07:35:26 -0700 (PDT)
Ken, do you have the recipt for the ...
"carrot crescent rolls are the most memorable."
Ken in Juneau
thanks
Linda
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From:
Subject: re:paddle question
Date: Mon, 19 Mar 2007 12:57:46 -0700
Jim, I routinely take the paddles (2) out of my Zo if I am going to
machine bake. At the beginning of the last rise, I lift the dough,
remove the paddles, put some grease(margarine or butter) onto the
posts, and lower the dough back into the pan. Greasing the posts
helps to minimize sticking. Try to deflate the dough as little as
possible while doing this.
If mine still wants to stick when done, I wait 5 minutes or so and
try again. It always comes out, and the holes are minimal. Zojurushi
suggests wiggling the wing nut underneath the pan back and forth to
loosen stuck bread.
Katharine
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From: "Allen Cohn"
Subject: Re: pizza recipes
Date: Mon, 19 Mar 2007 13:50:28 -0700
For the classic/cliché pizzeria sauce flavor...buy "6-in-1" brand
ground tomatos in a can.
Speaking of slow-rising, try taking some of the total amount of flour
and making a Poolish with it. Let the Poolish sit out 12-15 hours
before making the dough. Really adds to the dough's flavor and
extensibility (which is so useful for pizza!.
Allen Cohn
Home baker
San Francisco
PS: Pizza dough is one of the few times you'll want to use traditional
active dry yeast instead of instant yeast. Active dry yeast has a
chemical in it that aids extensibility.
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